CAJUN CITRUS CHICEKN BREASTS WITH RICE AND CORN
5 oz Chicken Breasts marinated with orange juice, green onions, orange marmalade, garlic and Cajun seasoning. These are seared and cooked in a skillet or take ‘em to the Grill! Rice and Corn add to the yummy of this summery dish.
I read through the recipe and got out the pots and pans I would use.
A. 1 qt pot for Rice 2-3qt pot for Large and XL servings
B. 1 qt Pot for Corn. 2-3 qt pot for Large and XL servings, though, once again, I cheated and added the corn to the rice to allow both to finish cooking together.
C. Skillet to sear the Chicken Breasts. These would work real well on a Grill also. The skillet produced an issue for me. The orange juice/marmalade in the marinate has a tendency to reduce and blacken. As I saw this begin to happen, I lowered the heat on the skillet and I turned on my oven. I determined that to finish cooking the chicken in the skillet would be a clean up mess. So, I got some color on the chicken for flavor, placed the breasts on an aluminum foil lined pan, and cooked them at 350 for 10 minutes to finish. I then washed out my pan, yes, I did have to scrub it a bit.
D. Small Skillet to reduce the Citrus Sauce Bag ingredients to thicken for a nice sauce to coat the chicken before service.
E. Lay out and go over your ingredient bags. 1. Marinated Chicken Breasts 2. Bag of Sauce with OJ, Garlic, Marmalade, and Cajun seasoning 3. Rice 4. Corn 5.
Let’s start with the Rice. 2 parts water to 1 part rice. I always measure my rice to be sure I know the amount of water I want to use. Season the water with ½ teaspoon of salt. Perhaps 1 Tablespoon of butter. Bring to a boil, stir in rice, cover and let simmer over medium low heat for 12 minutes. Check. If 80% of the water has been absorbed, turn it off and keep covered while you finish the other parts of your dinner. If you decide to add corn to the rice, this is a good time to do it. I keep my heat on low to allow the corn to heat up and the rest of the liquid to absorb.
Take the sauce bag and add to a smaller skillet. Bring to a low simmer and allow to reduce over a low heat. Careful as this may reduce and become real thick due to the marmalade. We want a sauce that is slightly thinner than honey. If it becomes too thick, add a small amount of water, a teaspoon at a time.
For the Chicken, heat the skillet with 2 tablespoons of Vegetable Oil to a medium heat. I place the chicken on a plate to drain off the marinate. Sear both sides of the chicken for 2-3 minutes. As stated above, I moved my chicken to the oven to finish.
Once the chicken came out of the oven, I put it in the skillet with my thickened sauce, turning it over to coat all the sides.
Time to Plate…
I spooned the corn and rice onto the plate, followed by the Cajun Citrus Glazed Chicken…
And Remember…. Get the kids to help set the table. Placemat, Fork, Knife, Folded Napkin, Cup or Glass for their drinks. Teach them: Forks go on the left and knives and spoons go on the right. (To remember: “Fork” has four letters, as does “left”; “knife” and “spoon” both have five letters, as does “right.”) Folded Napkin under the Fork on the left side. A set table sets up a nice protocol for family time. Not always easy to do and it gives kids a chance to share about their day.
NO CELL PHONES...that includes mom and dad!